Garnishing of Eggs a la Develle

Cut in two crossways seven or eight shelled hard-boiled eggs; use only the halves with the rounded ends and from them remove all the yolks and rub through a sieve; put this into a small vessel and add to it a little cold aspic jelly (No. 103); (scoop the whites out lightly). Pound the cooked meats of a small lobster, press through a sieve into a bowl and season with salt and a dash of cayenne; add first two spoonfuls of white chaudfroid sauce (No.596), then some mayonnaise sauce (No.606), and lastly a few spoonfuls of the cold jelly; stir this preparation on ice to harden, then take up sufficient of it with a spoon and fill the hollow egg-whites, smoothing the tops dome-shaped; lay them in the ice box; when cold take them in the hand one by one and dip into a chaudfroid sauce, but only on the garnished side and as far down as this begins; have the sauce hardened. Dress on jelly rings cut out with a pastry cutter, keeping the dish very cold. When the eggs are ready decorate the tops with fanciful cuts of truffles and a few small shrimp tails; dip them one by one in half-set jelly and stand them upright, each one inside of one of the jelly rings.